Vegan Chocolate Orange Spice Cupcake

This one turned out really nice, good fluffy light body, bitter coco mixed with orange. I also added a bit of cinnamon and cayenne pepper so it is a little spicy, but subtle. The icing is flavored with a touch of cinnamon and brandy, it goes well with the chocolate cake very much.
I feel this could be less sweet, I like when chocolate has intense bitter taste. Maybe for the next time I will try reducing some sugar and see what happens....



ingredients for 12 cupcakes:

1Tbs vinegar + milk (soy, rice, almond) makes 1 cup

1 cup flour
1/3 cup cocoa powder
3/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon powder
1/4 cayenne pepper

1/2 cup sugar
1/3 oil (I use olive oil)
1 tsp vanilla
zest of one orange

direction:
preheat the oven at 375 degree.
Grease pan and flour, or place papers.
1. Mix vinegar and milk, leave it aside.
2. Measure all the dry ingredients, mix well, leave it aside.
3. In a large bowl, combine sugar, oil, vanilla, beat well with an electric mixer.
4. Slowly introduce the milk mixture into "3". This will be very watery, but keep beating.
5. Add the flour mixture at once, beat quickly for about 10 seconds, scrape off the side once and then beat for another 5 seconds. The batter will be smooth.
6. Divide the batter into 12, filling about 2/3 each cup. Bake for about 17 to 20 minutes.

For the icing:(I only put about 1 tsp icing on each cake, if you like LOTS of icing on, you might want to double or triple this recipe)
1 tsp margarin
2 tsp coconut oil
roughly 1/3 cup powdered sugar
2 tsp brandy
1/4 tsp cinnamon powder
1 Tbs or less soy milk to adjust

mix margarin, coconut oil and sugar well with a fork, introducing other liquid a little by little, until it is doubled in volume and fluffy .

observation so far

So far, I am quite amazed how well these vegan cupcakes come out.

I baked so much since I was small, baked so many un-vegan cakes.
I also baked vegan cakes for my vegan boyfriend in the last three years. I used egg replacer wondering if it was really worth using, even though one box of $5 was equivalent to 500 eggs or so (what a deal?!). These vegan cupcakes don't even use any special product from a health food store, or use bananas, but come out beautifully. This is also practical when missing some eggs in fridge. There is no complication of how much to beat eggs or butter, which requires some experience.

I am not a vegan, but these cupcake making is fun, easy, fast, and most importantly, failure-free. I do not think the recipe is good if you decide to bake as one whole cake though, but who cares. I have to stop at a dollarama quite often to get the cake papers (150 muffin papers for $1 is a steal) but anyway, cupcakes are cute and handy to eat.

Vegan Almond Cupcake

So, I modified the basic recipe which is for 22 cupcakes (vegan vanilla cupcake) for 12 so that it'd suit to my 12 muffins pan. I added some ground almond to give some nice nutty flavor.


Very moist and fluffy, it does not taste much almond, but has nice light crumbs. Orange blossom water in the icing adds an interesting flavor, but it could go without it too...

ingredients for 12 cupcakes:

1Tbs vinegar + milk (soy, rice, almond) makes 1 cup

1 cup flour
1/3 cup ground almond
3/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt

1/2 cup sugar
1/3 oil (I use olive oil)
2 tsp amaretto
1 tsp vanilla

direction:
preheat the oven at 375 degree.
Grease pan and flour, or place papers.
1. Mix vinegar and milk, leave it aside.
2. Measure all the dry ingredients, mix well, leave it aside.
3. In a large bowl, combine sugar, oil, vanilla, and amaratto, beat well with an electric mixer.
4. Slowly introduce the milk mixture into "3". This will be very watery, but keep beating.
5. Add the flour mixture at once, beat quickly for about 10 seconds, scrape off the side once and then beat for another 5 seconds. The batter will be smooth.
6. Divide the batter into 12, filling about 2/3 each cup. Bake for about 17 to 20 minutes.

For the icing:
1 tsp margarin
2 to 3 tsp coconut oil
roughly 1/2 cup powdered sugar
1 tsp amaretto
1/4 tsp orange blossom water
1 to 2 Tbs soy milk to adjust

mix margarin, coconut oil and sugar well with a fork, introducing other liquid a little by little, until it is doubled in volume and fluffy .

Vegan Orange Cardamon Cupcake with Vanilla frosting

I used the vegan vanilla cupcake recipe as a base and added 1tsp of ground cardamon and orange zest of one orange.
I did not measure sugar nor oil precisely, I got lazy. The texture came out a little dry, and I know it was because of the amount of oil, perhaps.



The frosting is made of margarin, coconut oil (this is like lard. I got the jar at an asian grocery store), vanilla essence and powered sugar.
I did not measure, but roughly,

2 tsp margarin (room temperature)
1 Tbs coconut oil (room temperature)
1 cup powdered sugar

Just mix the above really well and whip with fork.
Then add 1/2 tsp vanilla and some soy milk (about 1 to 2 Tbs) a little by little. The more milk you add the texture becomes softer. The volume should double up by the end.....

Vegan Vanilla Cupcake

Ok, so this is my second try.
The recipe is from here, this is for 22 cupcakes but I only have a 12 muffins pan so I reduced the recipe roughly in half, came up with 10 cakes.

This was a success, very fluffy and moist!
This is a good recipe and I highly recommend to anybody who wants to bake vegan cupcakes.
I used an electric mixer to mix the oil and the milk, for about 3 minutes, even though it did not look like making much difference as it was so watery it was making a lot of splashing. But it seems like an important process. I used rice milk instead of soy milk which did not curdle with vinegar. After the dry ingredients were combined, I used again the electric mixer to quickly mix everything together. The batter should not be tough or dry, the consistency should be like tomato ketchup or apple sauce or something like that.

Vegan Chai Tea Cupcake

This is my first try, a vegan cupcake baking!
The recipe comes from here:



This tastes really nice and has a very good chai flavor, but it is a little too sugary for me. I wonder if I can reduce some sugar without affecting the result. The texture needs to be improved. I did not over mix it but it is very heavy and super dense. The recipe was for 12 cupcakes but I came up with 9, so I may have filled too full which resulted in heavy body.